Baked fish with tomatoes, beans and olives

Grab a few ingredients for this delicious baked fish dish – ready in around half an hour!

Ingredients (serves 4):

• 2 tsp fennel seeds
• 1 tsp sweet paprika
• ½ tsp dried chili flakes
• 4 x ±150g fish cutlets, such as hake or any line fish
• 2½ tbs olive oil, plus extra, to drizzle
• 1 lemon
• 3 cloves garlic
• 400g can cherry or diced tomatoes
• 400g can butter beans
• 55g (1/3 cup) pitted Kalamata olives
• 300g frozen broad beans

Method:

1. Preheat oven to 220°C.
2. Finely chop fennel seeds and combine with paprika and chili.
3. Rub fish with 1 tbs oil, then dust in spice mixture.
4. Halve lemon, thinly sliced. Peel, then thinly slice garlic.
5. Heat remaining 1½ tbsp. oil in a large, ovenproof frying pan over medium heat. Add fish and cook for 1½ minutes each side or until browned but not quite cooked through. Transfer to a plate.
6. Add garlic to pan and cook, stirring, for 1 minute or until fragrant.
7. Add lemon and cook, turning, for 1 minute or until it starts to caramelize. Add tomatoes.
8. Drain and rinse butter beans, add to pan with olives. Bring to a simmer, place fish on top, transfer pan to oven and bake for 5 minutes.
9. Meanwhile, pour boiling water over broad beans and stand for 1 minute. Drain, squeeze beans from skins.
10. Remove pan from oven, gently stir in beans, then bake for a further 5 minutes or until fish is just cooked.
11. Divide among plates and drizzle with a little extra oil.